Einkorn Melba Toast

I made some delicious “Melba Toast®” today from a loaf of Maria Emerich’s Amazing Bread (slightly modified). Given the moisture level of the interior of this bread, I wasn’t sure it would work………………… BUT IT DID! I used these crisp cracker-like toasts to serve the leftover Smoked Steelhead Trout Spread I whipped up yesterday for lunch. They were a delicious vehicle for the spread! My husband was out of town yesterday and didn’t get to taste my delicious spread. My husband loves Melba Toast® and said these were almost as crisp and tastier than the original! And the spread was a hit, too! Can’t wait to try these melba toasts with marmalade in the morning! This recipe is not suitable (with my modifications) until you are nearing goal weight at the final grains rung of the carb-ladder of Phase 2.

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INGREDIENTS: (my 2 minor changes to Maria’s recipe in blue)

1 tsp. dry yeast + ½ tsp. real sugar dissolved in:

¼ c. warm water

3 c. almond flour

½ c. Einkorn flour

10 T. psyllium husk powder

4 tsp. baking powder

1 tsp. salt

5 T. apple cider vinegar

6 egg whites, beaten in a bowl with a whisk until frothy

1½ c. boiling water

DIRECTIONS: Preheat oven to 350º. You’ll need to first bake the loaf of bread these are made from (unless you already have a loaf baked and ready). Lightly oil the ends of an 8×4″ loaf pan. Lay a sheet of parchment (cut to fit) into the bottom that rolls up the long sides of the pan.

In a small bowl, dissolve the yeast in the ¼ c. warm water with the sugar. Let it sit on your counter while you measure out your other ingredients.

In a medium mixing bowl, measure out all listed dry ingredients. Stir well to make sure they are uniformly mixed. Into the yeast/water mixture, add the beaten egg whites and cider vinegar. Stir well to blend. Now add the egg mixture to the dry ingredients bowl and stir a few times. All at once, pour the boiling water over the mixture and stir quickly and briskly with a fork to pull it together into a contiguous ball of dough. Switching to a rubber spatula, scrap the sides of the bowl down to get all of the dough. Spoon the dough into your oiled/papered pan. Pop into 350º oven for about 1 hour. Check often after 50 minutes as ovens vary. When toothpick stuck into center comes out dry and clean, it’s done. Remove and chill in the refrigerator for at least a couple hours overnight before proceeding.

Preheat oven to 350º. When the loaf of bread is completely chilled, remove from refrigerator and slice into 40 very thin slices ½cm or 3/16″ thick. Lay them on a parchment-lined baking sheet. Pop pan into oven and bake on first side for about 15-20 minutes (again, ovens vary, so keep an eye out on these so as not to over brown). Remove from oven, turn each toast over and pop back into oven for about another 10 minutes only. When you are satisfied they have dried out and are lightly browned, remove them and cool. Serve as is with your favorite jams, jellies. They will likely lose their crunchiness when stored, but just reheat on low oven setting (300º) awhile, or make fewer of them for immediate consumption.

NOTE: *For party spreads and cheese balls, you might prefer a smaller, cracker shape. Just cut the “toasts” in half before baking.

NUTRITIONAL INFO: Makes 40 “Melba Toasts”, each contains:

57 cals, 3.86g fat, 4.77g carbs, 2.62g fiber, 2.15g NET CARBS, 2.4g protein, 118mg sodium